Suddenly, the world thinks it’s ok to turn root beer floats into Oreos and tomatoes into champagne. If you’ve already lost all faith in humanity, read on. If you still have a shred of hope for mankind, please return to scrolling through status updates on Facebook. Ok, the bad news: Chocolate Chip Cookie Sparkling Water exists. In fact, it’s been around for a while.
Spotted a few days ago by an Impulsive Buy reader at H-E-B ( a Texas supermarket chain), Marvo points out, “chocolate chip cookie sparkling water has to be the least satisfying way to enjoy the flavor of a chocolate chip cookie.” Our sentiments exactly. Note, the cute lack of calories and sodium, and the addition of “natural and artificial flavors”. Others have described the novelty drink as a “Chocolate Buttercream Lip Smacker I once owned as a tween”. Yet, who knows. Maybe liquid chocolate chip cookies taste fantastic. In that case, I’ll gladly drink a glass with my nightly, solid chocolate chip cookies.
Have you ever really thought about the science behind your favorite chocolate chip cookies? Whether your baking from scratch or using those pre-made dough cubes baking is all about chemistry.
The video below was created by TEDed. It explains what exactly goes on in your cookie once you shut the oven door. From the start the entire baking process is a meticulous scientific process. As explained by the narrator, “when you slide the pan into the oven, you’re setting off a series of chemical reactions that transform one substance, dough, into another, cookies”. The science isn’t simply the dough baking off into a nice crispy cookie, it’s much more than that. Emulsions, caramelization, maillard reactions and linked structures all have to do with the spread, rise, color and flavor of your beloved chocolate chip cookie.
Science can also help manipulate the diameter and thickness of a cookie simply by tweaking certain components of the recipe. The temperature of your butter affects both the texture and diameter of your cookies. How fast the butter melts determines the speed of cookie spread aka the diameter of your cookie. Melted butter usually results in a wider, chewier cookie while chilled butter will yield a thicker, more cake-like cookie.
The video also discusses that age old cookie dough myth and whether or not Mom was right to keep us away from that raw cookie gold. Salmonella can live in freezing temperatures of 32 degrees F but they die off at 134 degrees F, keeping your cookies safe from tainted harm but it’s on you whether or not you want to tempt the cookie gods and snag a spoonful of dough.
It turns out we don’t need a kitchen timer to tell us when our cookies are ready, according to TEDed our nose “is a sensitive scientific instrument”, your cookies are ready when you smell that “nutty toasty aromas of the maillard reaction and caramelization”.
I’ve never understood the tweeny fascination with Twilight poster boy Edward Cullen. He’s old as f**k (200 years-ish), he glitters like a stuffed snow globe in the sun and oh yeah, he’s a vampire whose constantly fiending to pop your head open, pour in some vodka, throw in a celery stick, and drink you up like a Bloody Mary. Appetizing.
So if you’d rather make out with something less fatal, try out these Vampirific Chocolate Chip Cookies. All you’ll need is chocolate chip batter, red icing, mini marshmallows and almond slivers for the fangs.
I’d make out with these dahlings over Mr. Cullen any day.
S’more Stuffed Chocolate Chip Cookies — a nutritious, delicious breakfast option and a great way to start your Monday morning. The above photo has been floating around Pinterest (shame on me for thinking it was a bunch of Louis and Prada fluff!), causing a sensation with die-hard cookie lovers. But really, how can it not? It’s chocolate and marshmallows smashed between two graham crackers, with the entire s’moregasm enveloped in a loving bear hug of chocolate chip cookie dough.
It kinda makes a brother wanna make it a breakfast, lunch and dinner option.
Sometimes in life, you need a change of pace — and you just need to spice things up a bit. Maybe that means consistently taking a jog after work, visiting a new restaurant every week with a friend, or simply, adding pretzels to your chocolate chip cookies….
These cookies aren’t your original cookie, they are better. Infinitely better. Here’s how to make them:
Chocolate Chip-Pretzel Cookies
2 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 cup Earth Balance (butter)
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 cups chocolate chips
1 – 1/2 cups crushed pretzels
Pre-heat oven to 375F.
Mix flour, baking soda, salt in a bowl; Set aside.
Cream butter, sugars and vanilla until light and fluffy.
Add eggs to wet mixture, one at a time.
Slowly add flour mixture; mixing until fully combined.
Why mess with a good thing? I’ll tell you why: because you can turn it into a great thing! Here’s a better question: Why settle for merely good?
Cookies in general are good, but pulverizing them, mixing them with cream cheese and coating them in chocolate = GREAT!
This time around I used Chips Ahoy! Real Chocolate Chips Cookies (original). I was hoping the truffles would remain the same color as the cookie in its intact form, but upon crushing and cream cheesing, the chocolate chips darkened the entire mix. Meh, still tasted flippin’ fantastic.
Chips Ahoy! Truffles
– 1pkg (15.25oz) Chips Ahoy! Original Cookies
– 8oz cream cheese, softened
– chocolate baking bark
1. Decimate the cookies in the food processor.
2. Add cream cheese to cookie crumbs and process until combined.
3. Scoop into balls (2t in size). Chill in freezer for a few minutes.
4. Melt your baking bark and coat those truffles.
5. Return to freezer to set.
While these were awesome off the break, the longer you let them sit, the better they tasted. So try not to eat them all the same day you make them. Or power through them and take my word for it; I won’t judge.